The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- True-1DR prep was observed at 46F during inspection and not able to determine the actual temperature due to the busy hour. The employees were frequently opening and closing the unit. Required the PIC to take temperature after the rush hours and send a proof of temperature. If the unit is NOT holding 41F or below, the PIC will submit service receipt.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Special Rice (Yellow) fron under the service table (81F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. FOOD ITEM WAS DISCARDED. DISCUSSED THE HOT HOLDING REQUIREMENT WITH THE PERSON-IN-CHARGE (PIC).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Falafal (51F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEM WAS DISCARDED.
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12/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. All critical violations were corrected during the inspection, however continued compliance is dependent upon continued oversight of the identified operations. See recommendations below:
1. Ensure refrigeration units are capable of maintaining ambient air and food temperatures of 41F at all times. The external thermometers do not appear to be accurately representing the temperature of the units. Use the thermometers placed within each unit or your red food thermometer to measure and record ambient air temperatures. EMAIL A COPY OF THE RECEIPT FOR SERVICE FOR THE M3 REFRIGERATOR TO MY ATTENTION WITHIN 48 HOURS.
2. Sanitizing effectively is very important to ensure your customers do not get sick. Ensure chlorine at the three-compartment sink is at least 50-200 ppm by checking the solution each time it's set up with your test strips. Also, ensure equipment is FULLY submersed in the sanitizer solution for a minimum of 10 seconds.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed the scoops in all dry food storage containers stored with the handles touching the food product.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. NOTE: STORE SCOOPS WITH THE HANDLES STICKING OUT OF THE FOOD PRODUCT.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. NOTE: OBTAIN ADDITIONAL SANITIZER BUCKETS SO THAT BUCKETS MAY BE PLACED AT EACH STATION FOR WET CLOTH STORAGE.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: raw meat kabob skewers prepared at room temperature were observed cooling within the M3 Turbo Air upright refrigerator with an ambient air temperature of 50F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. butter at 49F in the M3 Turbo Air upright refrigerator 2. yogurt at the front service station on minimal ice at 53F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Yogurt was relocated to inside of the display refrigerator. Butter was relocated to inside of the walk-in refrigerator.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration units are not operating properly and is unable to maintain cold food at or below 41°F: walk-in refrigerator with an ambient air temperature of 47F, M3 Turbo Air upright refrigerator with an ambient air temperature of 50F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: walk-in refrigerator adjusted to 40F. M3 refrigerator adjusted to 39F. Service is scheduled for the M3 refrigerator due to compressor concerns and ill-fitting gaskets. Email a copy of the repair receipt to my attention within 48 hours.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn: walk-in refrigerator, M3 Turbo Air upright refrigerator (torn and ill-fitting and allow for a gap in the door through which cold air escapes).
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. NOTE: REPLACE THE GASKETS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three-compartment sink with a concentration of less than 10ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. NOTE: Concentration adjusted to approximately 75ppm. This required an additional 2 caps of bleach on top of the two caps of bleach the warewashing personell said was already in the basin. Therefore, use 4 caps of bleach minimum for effective sanitization. The first round of dishes had not yet been removed from the sanitizer solution and therefore no equipment was used without first being sanitized.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine (bleach) sanitizing solution. Observed an employee wash and rinse a container and then dip the container in the sanitizer solution for approximately 3 seconds.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. NOTE: Provided training regarding appropriate exposure times.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (corrected on site)
Observation: The lid on the women's restroom trashcan is broken and therefore does not cover the trashcan.
Correction: Provide a trash can with a lid in the women's restroom to allow for the sanitary disposal of sanitary products.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink in the corner near the three-compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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06/18/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
It is recommended to take receiving temperature of food delivered to ensure it is within temperature range.
- Critical: PHF(TCS) Received Hot at 135°F or above (corrected on site)
Observation: Hot food is received at inadequate temperatures. OBSERVED ORANGE CHICKEN RECEIVED AT 123F.
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. FOOD WAS REHEATED TO 171F THEN MAINTAINED HOT AT 135F OR ABOVE.
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11/13/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Employee Health in Spanish (for future use), A follow-up inspection will be conducted on Tuesday, June 10 or Wednesday, June 11 unless a third party service report is faxed by Tuesday, June 10 at 12 pm showing that the Beverage Air 2DR Display Cooler has been repaired. Please do not store any items in the Display Cooler until it is able to hold 41 F and below..
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----------rice scoops stored in still/stagnant room temperature 75F water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Falafel in True 1DR prep cooler at 49F,
2) Cooked eggplant and hummus in Beverage Air 2DR Display Cooler both at 48F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED TO WALKIN COOLER THAT IS MAINTAINING 41F AND BELOW AND HAS LESS TRAFFIC AND USE.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: --------Beverage Air 2DR Display Case in front holding at 45-48F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/06/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 11/12/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
NOTES: 3-vat sink at 50 ppm.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Skewers of tomato stored underneath skewers of raw meat. Although tomato will be cooked on a grill, since they are only cooked briefly and unlikely to reach 165F it is recommended that they be stored above the raw meats.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: leftover rice at alto-shaam, observed at 68F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. It was recommended that leftover rice be cooled in smaller quantities, be stored in the walk-in refrigerator and be taken out one at a time when you are ready to make a new batch of rice. Rice was discarded.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed with closely abutting surfaces to minimize the need for cleaning: prep sink had caulking that was moldy and missing in places.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Replace the caulking and clean the area.
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05/13/2013 | Routine | |
| No violation noted during this evaluation. | 12/13/2012 | Follow-up | |
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